In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.

In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.

Stir in milk into the gelatin. Add the almond essence.

Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.

Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prapared syrup. Add crushed ice if desired.

Make the Syrup: in a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix. End.